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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This lemon muffin recipe results in light and airy muffins that are not overly sweet. The fresh sweet-tart lemon glaze compliments them perfectly. Mouthwatering! The secret to light and airy muffins is in not over mixing the dough; work quickly to incorporate the dry ingredients into the wet, mixing by hand with a wooden spoon just until lumps are gone. Ingredients:
2 cups flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup sugar |
2 eggs |
1 1/2 tablespoons fresh lemon juice |
1 tablespoon lemon extract |
1/2 cup buttermilk |
1/3 cup vegetable oil |
1/4 cup fresh lemon juice |
1/2 cup sugar |
1/2 teaspoon finely grated fresh lemon zest |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease (or line with muffin papers) a 12-cup muffin pan and set aside. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a large bowl, whisk the buttermilk, oil, lemon juice, lemon extract, sugar and eggs until just combined (do not over beat). Using a wooden spoon, fold in the flour mixture in a few swift strokes to form a smooth batter.
4. Divide the batter into the 12 muffin tins.
5. Bake for 20 minutes or until the muffins are lightly golden around the edges and a wooden pick inserted in the center of a muffin comes out clean.
6. While the muffins are baking, prepare the lemon glaze by stirring the sugar into the lemon juice until all the sugar crystals are completely dissolved; stir in the lemon zest.
7. Remove the muffins from the oven and let cool on a wire rack for 5 minutes. Remove them from the muffin pan and brush them generously with the lemon glaze. Allow them to sit at room temperature to cool completely and soak the lemon glaze.
8. Makes 12 muffins.
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